Saturday, January 22, 2011

This great pie crust video features Alan Carter, the pastry chef at Mission Beach Cafe, a great little neighborhood restaurant just a block away from our home in San Francisco. I've been planning on filming a new pie crust recipe, and have always wanted to try the vinegar/water method.

Knowing that our neighbor, Chef Carter, known for his world-class pies, uses that same technique has me very excited to give this a try. The clip comes via The Feast, who credit Mike Anderson, from NBCBayArea.com, for the video's production. Enjoy!

I liked Chef Carter's remark about teaching the dough to behave. Besides being funny, it reminds us that it's important to have confidence in the kitchen. Pie dough - like hollandaise and soufflé - knows when we are afraid.

Wow. That pie looks great. I would love a piece of that Apple Pie. Aside, Chef John have you ever seen a pie that uses a vinegar, egg, sugar (sort of like a custard) as its base? I think its called a "chess". I would love a recipe for a one of those pies.

I made this pie this past weekend. Very good. Excellent reviews from all of my tasters (wife and kids.) There is a good balance of flavors between the tartness of the apples and cranberries to the sweetness of the pastry cream and the very slightly salty crust.

BTW, the crust came out great. My 'go-to' crust has been John's crust he posted a while back, but Alan's is a winner. It looks scary when it's first combined, but after sitting in the fridge overnight, it was good to go.

Hi John I;m a new member and I would like to ask you if you can make a recipe , Italian cake with Italian light cream and light sponge with choclate in the middle...p.s. thank you for takeing this time to read my messege..Rosa.

Hi John I;m a new member and I would like to ask you if you can make a recipe , Italian cake with Italian light cream and light sponge with light choclate in the middle...p.s...Ihave most of your recipes and the are good and thank you for takeing this time to read my messege..Rosa.